Courgette and Feta Pancakes

These tangy, savoury pancakes taste great at any time of the day – breakfast, lunch or dinner.

Method

Sieve the flour and baking powder into a large bowl. Mix in the salt, pepper and chilli flakes.

Crack in the egg and mix with a fork. Keep mixing while you gradually add the water to create a thick batter.

Finely grate the courgettes into the batter and mix well. Squeeze in the juice from 1/2 the lemon and mix again. Chop the feta cheese into small cubes and mix into the batter.

Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Make the pancakes by frying four heaped tablespoon of the batter for 8 to 10 minutes on both sides, or until golden and cooked through. Remove the four pancakes and set aside. Add the other 2 tablespoons of olive oil to the pan and fry four more tablespoons of the batter (four more pancakes) for 8 to 10 minutes on both sides, until golden and cooked through.